Saltimbocca with garlic & olive oil mash – Carey Boucher Erasmus

Saltimbocca with garlic & olive oil mash

Saltimbocca with garlic & olive oil mash

Carey says, “With this cold weather we are having in Cape Town I can’t help but daydream about saltimbocca on a bed of fluffy garlic and olive oil mash. Comfort food, Italiano style! Thinly sliced veal (sometimes I just flatten chicken breast fillets or even 2 minute steaks) wrapped in prosciutto and a few sage leaves. It’s so important to fry these in butter; it provides the meat with so much more flavour and colour. The ham gets uber crispy on the outside and you’re left with tender juicy meat beneath.  And I love how the sage permeates a subtle flavour into the dish – it’s just so damn delicious!  Mash flavoured with fresh garlic, parsley and a good glug of grassy olive oil compliments the saltimbocca beautifully. A side veg?  You can’t get more Italian than a bunch of roasted vine tomatoes.”

Saltimbocca with garlic & olive oil mash
Serves: 4

Difficulty: easy
Preparation time: 15 minutes
Cooking time: +- 25 minutes

Ingredients

Saltimbocca
4 thin slices of veal (scaloppini) – or 4 flattened minute steaks or chicken fillets
8 sage leaves
8 slices prosciutto
4 toothpicks
15 ml olive oil
15 ml butter
250 ml dry white wine
Black pepper

Garlic & olive oil mash
4 “floury” medium potatoes, peeled, cut into small cubes and boiled in salted water until tender
2 fat cloves garlic, crushed
+- 45 ml extra virgin olive oil
Zest of 1 lemon
A few sprigs parsley, roughly chopped
Salt and pepper

Roasted vine tomatoes
+- 200 g baby vine tomatoes
Olive oil
Maldon salt

Method

Saltimbocca
Place 2 sage leaves on each slice of veal. Wrap 2 slices of prosciutto around each one. Use a toothpick to secure if need be.

Heat the oil and butter in a large frying pan and fry the wrapped veal for +- 1 minute per side (over high heat) – it should be golden and crispy. Add the wine and simmer for +- 2 minutes. Remove the saltimbocca from the pan. Reduce the wine by half and pour over the meat. Season with black pepper.

Mash
Mash the hot cooked potatoes with the garlic, olive oil, zest and parsley. Season well and use a whisk to fluff the mash up.

Roasted tomatoes
Preheat the oven to 200 ˚C.
Place the tomatoes onto a baking tray, drizzle with olive oil and sprinkle with salt and roast for 15 minutes.

To serve
Serve the veal on a bed of garlic and olive oil mash and top with a few roasted vine tomatoes.

This recipe by Carey Erasmus was published in Crush online magazine Issue 12 – CLICK HERE

Michael’s wine recommendation – CLICK HERE

Peter Falke PF Cabernet Sauvignon 2013

Peter Falke PF Cabernet Sauvignon 2013

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian about which I was pretty chuffed. I was ready to go out into the food industry!”

Do follow her on her website – http://bitsofcarey.co.za

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